3 tbsp. all-purpose flour
1 tsp. salt
1 (3 lb.) broiler-fryer, cut up and skinned
2 tbsp. vegetable oil
1 (12 oz.) can frozen lemonade concentrate, thawed and undiluted
1/2 c. water
1/4 c. firmly packed brown sugar
3 tbsp. catsup
2 tsp. vinegar
2 tbsp. cornstarch
2 tbsp. water

Combine flour and salt; dredge chicken in flour mixture. Heat oil in a large skillet; add chicken and cook over medium heat until lightly browned, turning once. Combine lemonade, 1/2 cup water, brown sugar, catsup, and vinegar; pour over chicken in skillet. Cover and cook over low heat 30 minutes or until chicken is tender. Remove chicken to serving platter; keep warm.

Combine cornstarch and water, stirring well; gradually add to lemonade mixture, stirring until smooth. Cook over low heat until thickened and bubbly. Spoon over chicken. Yield: 6 servings.